Description

This Olive Lovers’ Dream Dip is a creamy and flavorful spread combining the tangy punch of feta cheese with the briny goodness of green olives. Enhanced with garlic, lemon, roasted red pepper, and a hint of chili flakes, this versatile dip is perfect for serving with pita chips, crostini, or fresh veggies. It’s an effortless, no-cook appetizer that elevates any gathering or snack time.

Ingredients

Scale

Base

200 g green olives (pitted)
150 g feta cheese (crumbled)
100 g cream cheese (room temperature)
2 tbsp extra virgin olive oil
1 garlic clove, minced
Zest of 1 lemon
Juice of ½ lemon

Add-ins

1 roasted red pepper, chopped
1 tsp dried oregano
½ tsp chili flakes (optional)
Freshly ground black pepper, to taste

Topping (Optional)

2 whole green olives
Drizzle of olive oil

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Instructions

Combine the Base Ingredients: In a food processor, add the green olives, crumbled feta cheese, room temperature cream cheese, extra virgin olive oil, minced garlic, lemon zest, and lemon juice. Blend the mixture until it becomes smooth yet still maintains a slight texture for a good mouthfeel.
Add the Flavor Enhancers: Add the chopped roasted red pepper, dried oregano, optional chili flakes, and freshly ground black pepper to the processor. Pulse the mixture 2–3 times to combine everything evenly while preserving small chunks for added texture.
Transfer and Garnish: Spoon the prepared dip into a serving jar or bowl. Drizzle with a little extra olive oil and top with the two whole green olives for presentation and added flavor.
Chill the Dip: Place the dip in the refrigerator and chill for at least 30 minutes to allow the flavors to meld and intensify.
Serve: Enjoy the dip chilled alongside pita chips, crostini, or raw vegetables as a delicious appetizer or snack.

Notes

Ensure the cream cheese is at room temperature for easier blending and a smoother texture.
The chili flakes are optional; add them according to your spice preference.
Storing the dip in an airtight container in the refrigerator keeps it fresh for up to 3-4 days.
For a vegan version, substitute feta and cream cheese with plant-based alternatives.
Roasted red pepper can be prepared at home or purchased pre-roasted and jarred.